This works ok.
1/2 cup cashews
1/2 cup full fat coconut milk
1/2 cup hot salted pasta water
1/2 tablespoon lemon juice
½ teaspoon salt
1 tablespoon extra virgin olive oil
1 medium zucchini quartered sliced thin
1 brown onion sliced thin
2 cloves minced garlic
¼ cup fresh or frozen green peas and corn
1 packed cup kale
InstructionsCook pasta in heavily salted boiling water until al dente.
Drain Pasta and save 1 cup of the pasta water
In a high-speed blender blend until smooth, cashews, coconut milk, cup pasta water, lemon juice, and ½ teaspoon salt.
Add zucchini and onion to hot olive oil in large frypan
Add Kale and pinch of salt. Toss frequently
When veggies are fork tender (about 2 mins), add garlic and green peas to your skillet, and cook for another 30-60 seconds.
Pour pasta and blender contents over the veggies and combine.
Cook until cashew cream has thickened
Add the remainin 1/4 cup of pasta water you saved